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German Sauerbraten

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Ingredients
  Rump roast 4 Pound
  Condensed onion soup 10 1⁄2 Ounce (1 Can)
  Wine vinegar 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Bay leaves 3 Medium
  Whole peppercorns 6
  Cloves 10
  Shortening 2 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Ginger snaps 1⁄2 Cup (8 tbs), crumbled (About 7 In Number)
Directions

GETTING READY
1) Take a deep bowl and combine vinegar, soup, bay leaves, peppercorns, cloves and vinegar in it.
2) Add meat to this mixture and cover the bowl. Refrigerate for 2 days, turning the meat twice every day.

MAKING
3) Take a large pan and pour shortening in it. Remove meat from marinade and cook in it until brown.
4) Skim off fat and stir in marinade. Cook the meat on low heat for about 2 1/2 hours or until adequately tender.
5) Remove the meat from pan and keep warm.
6) Remove peppercorns, cloves and bay. Stir in sugar and ginger snaps. Cook until the gravy thickens adequately.

SERVING
7) Serve the gravy along with cooked meat.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Main Dish
Method: 
Simmering
Dish: 
Dry Curry
Occasion: 
Christmas
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
12

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